Lactic and yeast-inoculated fermentations
This topic explores advanced fermentation methods using lactic acid bacteria and yeast inoculation, how they influence coffee flavor, and their growing role in specialty processing innovation.
Specialty buyers
Wet-hulling (Giling Basah) characteristics
This topic introduces the wet-hulling (Giling Basah) method, a unique coffee processing style from Indonesia, explaining its steps, flavor characteristics, and market significance.
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.
Hybrid development and F1 hybrids
This topic explains how coffee hybrids are developed, the role of F1 hybrids in combining resilience and quality, and their significance for the future of global coffee cultivation.
Castillo and disease resistance breeding
This topic explains the development of the Castillo variety in Colombia, its role in combating coffee leaf rust, and the broader importance of disease resistance breeding in coffee sustainability.